Breakfast Scrambled Egg Puff Pastry
Description
Make breakfast special with this puff pastry. Fill it with scrambled eggs, cheese and ham. To make it vegetarian, omit the ham.
Ingredients
1/4 c. all-purpose flour, for rolling
1 sheet puff pastry, thawed per box instructions
6 oz. deli sliced ham, good quality
1 c. sharp Cheddar cheese, shredded
2 c. cooked scrambled eggs
1/4 t. kosher salt, for topping
Egg Wash:
1 large egg
2 T. water
Directions
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Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Generously dust work surface with flour; roll out the puff pastry into a 14x14 inch square and roll out a bit to make it thinner.
Cut slits 1 inch apart from the outer edge to the fold mark on each side of the pastry sheet. Leave room for the filling down the center (about 1/3 of the way on each side).
Lay the ham down the center of the puff pastry; sprinkle cheese on top of the ham; top with the scrambled eggs.
In a small bowl, make the egg wash by whisking together the egg and water.
Brush the exposed puff pastry border with the egg wash. Starting at one end, fold the pastry strips over the egg mixture, alternating sides, to cover the mixture.
Transfer the pastry to the prepared baking sheet. For easier transfer, have parchment paper underneath the pastry, if desired.
Brush the whole puff pastry with the remaining egg wash. Sprinkle on kosher salt.
Bake 20 - 25 minutes, or until puffed and golden brown.
6 servings.